Make Ahead Parkerhouse Rolls

One of the requirements for any holiday dinner at our house is homemade rolls. Hot, fresh, yeasty, right out of the oven parkerhouse rolls.

The only problem with homemade rolls on a holiday is how much time they take. Making the dough, let it rise, form the roll, let it rise, bake. It takes some time and if all you were making is homemade rolls that wouldn’t be so bad but you are making an entire, huge holiday dinner also!!

Today’s recipe will hopefully make that holiday meal prep a little easier and still allow you to enjoy delicious homemade rolls. These rolls can be made ahead and then frozen. Just pull them out 4 -5 hours before you want to bake them so they can thaw and rise. I love to keep a couple of pans of these in the freezer so when the craving for homemade bread/rolls arises I am prepared! They are also great to giveaway to someone along with a pot of soup.

The dough is nice and light and soft. Add enough flour so that it is workable.

Roll out the dough on a well floured counter. I use a 2 inch biscuit cutter to cut out circles.

Fold each circle over in half and place in a greased pan. I like to use the round disposable cake pans but any size is fine. If you’d like you can dip the round discs of dough into more melted butter before you fold them and place them in the pan but I find them delicious enough without the extra butter.

One recipe makes two pan fulls.

If you are going to use them later cover them with plastic wrap and then foil and pop them in the freezer. If you can’t wait and are going to eat them now let them rise. Just place them in a nice warm spot and cover lightly with a towel.

Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

I tried the rolls, but had trouble getting them to rise all the way to double. The recipe says to use 2 1/4 teaspoons of dry yeast in 1 1/2 cups warm water. On the yeast jar, the directions say to use that same amount of yeast in 1/4 cup warm water to “proof” the yeast. Do you put ALL of the water in the yeast at once? Or put it in 1/4 cup, then add the balance of the water?

WELCOME

Food, family and friends are three of Leigh Anne's favorite things. . Leigh Anne welcomes you into her kitchen and her life on a daily basis through her personable, down to earth, style and her readers often think of her as their neighbor next door.